BEER BITES: Chocolate and Stout

The cake goes best with local craft stout, as the beer will bring out the intensity of chocolate. (Contributed)

This recipe has a long list of ingredients and directions, but the effort is worth it. Kathy uses a local Stout in the preparation, but we also recommend serving a local craft stout along with the cake as the beer will bring out the intensity of chocolate.

4. Stir in the eggs, buttermilk, oil, vanilla and stout. Mix until just combined.

5. Divide evenly among prepared pans. Bake until a toothpick inserted into the center comes out clean, about 10-12 minutes. Remove from oven and let cool.

6. For the mascarpone cream, beat the mascarpone, whipping cream, sugar and vanilla until smooth.

7. Meanwhile make the salted caramel sauce by placing a large saucepan over medium heat; add the sugar. The sugar will clump together at first but continue stirring until it starts to melt. Cook until it becomes golden amber, about six to eight minutes, being careful not to burn it.

8. Remove from heat. Mix in the butter, then slowly add the cream and salt, mixing until smooth.

9. Transfer to a bowl and refrigerate until it reaches the desired consistency.

10. When the cake is cool, remove from the pan by running a knife around the edge, then inverting onto a plate.

11. To assemble, top the first cake layer with half the mascarpone cream. Repeat, finishing with the third cake layer.

12. Pour the salted caramel over the cake, allowing it to run down the sides.

Note: To make a double layer cake, simply use two 9” cake pans, increasing cooking time to 25-30 minutes.

Still can’t get enough coffee and chocolate? Try serving the cake with one of these crafted stouts.